How to make salt pickled persimmons How to make salt pickled persimmons

I'm sure everyone has eaten persimmons. We know that it is a delicious fruit that can be eaten directly. It tastes sweet and is rich in nutrients. However, in some areas, people like to pickle persimmons with salt before eating them. It is said that this will make persimmons have better health benefits. Today I will introduce to you the method of making salt-pickled persimmons, so that everyone can learn how to make salt-pickled persimmons.

How to make salt pickled persimmons

1. When making salted persimmons, you need to choose those that feel hard, wash them with clean water and dry the surface moisture, then prepare a larger basin, place them in the basin, and remove the persimmon stalks at the bottom.

2. Take an appropriate amount of table salt and put it directly into the part of the persimmon where the persimmon stalks used to grow. Cover the mouth of the pot with plastic wrap and place it in a warm environment. After about 5 to 7 days, the persimmons inside will become soft and the table salt will be completely dissolved. Then take out the persimmons, cut them in the middle to remove their skin, and eat the flesh directly. At this time, the salt-pickled persimmons will feel particularly sweet.

How to make salt pickled persimmons

1. When pickling persimmons, you can prepare a pickle jar and a dozen relatively hard persimmons. Wash them, remove the surface moisture and persimmon stalks, then take an appropriate amount of high-proof liquor, use a clean cotton cloth, dip in an appropriate amount of liquor to wipe the surface of the persimmons, and then put them into the pickle jar.

2. Add appropriate amount of purified water and table salt, mix well with clean chopsticks, then cover the lid of the kimchi jar and put it in a cool and ventilated place for pickling. After more than ten days, the persimmons will be seasoned and softened. At this time, the pickled persimmons are ready and can be eaten directly after taking them out.

Today, I will introduce the method of making salt-pickled persimmons. You can learn how to make salt-pickled persimmons. You can try this different way of eating persimmons in the future and taste a different flavor of persimmons. However, the ratio of persimmons to salt should be well controlled when salt-pickled persimmons are used, and the pickling time should not be too long, otherwise the persimmons will lose their original taste and a large amount of nutrients, and they will not have the expected edible effect when eaten again.